RECIPE: Hemp Seed Pesto

Love Pesto? Is it weird to want to rub fresh basil leaves all over me? That fragrance, so crisp and clean.  I can’t help but pause and sniff it in once I’ve plucked off a fresh leaf.  But, I digress…

Pesto…it’s not just for pasta!  Make some to smear on sandwiches instead of mustard or mayo, scramble it in eggs, add a dollop to a cracker with a smidgeon of salmon, or smother it on shrimp or chicken.

A client recently sent me a clever recipe for kale and hemp seed pesto, that I reworked to retain my friend, basil.  This is a great option for folks with nut allergy!

Hemp Seeds are a protein rich superfood! Basil is an alkaline cancer-fighter, garlic lowers cholesterol and keep vampires away (2 birds, on stone) and lemon helps detoxify!

Hemp Heart Pesto

INGREDIENTS:

1/2 cup Hemp Seeds (hemp hearts)

1 Garlic clove, chopped or pressed

2 cups Basil, chopped

2 Tbsp lemon juice

1/4 cup Olive Oil

Sea Salt and ground Pepper to Taste

INSTRUCTIONS:

In a blender combine the above ingredients; start with hemp seeds and garlic, add basil , lemon juice and spices, finish with olive oil.  Use a spatula to scrape in to glass container for storage.

Makes about 1/2 cup (which is a lot of pesto!) Store what you don’t use immediately in a jar in fridge for a week or so. Freeze what you won’t use in near future. Or use as a facial masque. (not really…though maybe?)

RECIPE: Simple Mushroom Risotto

Looking for a simple, savory, filling winter dish? This number makes a great side item to pair with steak, pork or chicken, but it’s hardy enough to be served as the main course!
Easy to make and serves ~ 6 people. Keeps in the fridge all week long.
Mushroom Risotto
 INGREDIENTS:
1 cup cooked farro (can also use bulgur, brown rice, quinoa or orzo)
1 cup chopped mushrooms
1 Tbsp sesame
1 Tbsp of coconut oil
1 cup chopped spinach
1/2 sleeve of goat cheese sleeve (~3 0z)
1 Tbsp olive oil
Lemon juice of 1/2 lemon
1 tsp ground black pepper
1/4 tsp sea salt
2 dashes paprika
INSTRUCTIONS:
In a medium sized pot add farro to 2 cups boiling water, cook until water is gone (~ 10-15 minutes or until grain is tender and strain remaining water).
While cooking bulgar, in small skillet on medium heat add sesame and coconut oil and mushrooms. Cook until tender.
In a large glass container combine all ingredient and stir until well mixed.
Serve warm.

RECIPE: Wild Rice and Arugula Salad

Need to give your salad some girth without bulking up?

Wild Rice is the perfect grain to making your salad more filling without packing on pounds in the process.  Wild rice has twice the protein of brown rice, is high in fiber and essential minerals and vitamins.

The arugula bring the benefits of leafy greens.  It’s alkalinic and detoxifying, high in chlorophyll and antioxidants, and is anti-inflammatory.  Sun dried tomatoes deliver calcium and magnesium, which are great for cardiovascular health.  So this salad is a super hearty, super healthy serving of goodness!

arugula salad
Bring 4 cups of water to a boil, Add 1 cup wild rice

let cook until water gone (~ 45 min)

While rice is cooking, in a large dish combine:

1/2 5 oz sleeve goat cheese

1/2 cup chopped Sun Dried Tomatoes

4-5 cups of arugula

1 Tbsp olive oil

1 tsp ground black pepper

1 tsp dried basil

1 /2 tsp sea salt

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Serve on bed of arugula.

Serve Warm or cold.

Keeps in Fridge all week.

Tastes great in a toasted tortilla.

 

RECIPE: Apricot and Goat Cheese Balls

Need a delicious high protein snack, a fabulous hors d’oeuvre, or a unique and decadent dessert?

Well, I’ve got ALL 3 in one stylish sphere.

These lil’ balls are blow-your-mind good and so simple, even your ex-boyfriend could make them.

And by the way, don’t be afraid of cheese! We’ve been taught it’s high in fat and therefore “unhealthy”, but we need healthy fats to absorbs vitamins, AND it’s protein and fat that make us feel full all day long!

So enjoy this decadent treat–just don’t eat them all in one sitting.

Goat cheese walnut apricot

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

1 sleeve 5 oz goat cheese ( I use the seasoned goat cheese, preservative free and from hormone/anti-biotic free goats, of course )

12 dried apricots finely chopped

Handful of finely chopped walnuts (10-20 walnuts)

1/4 tsp salt (optional)

1/4 tsp finely crushed dried rosemary (optional)

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Mix goat cheese, apricots, and 1/2 of chopped walnuts (and salt and rosemary if you are using)

Goat cheese walnut apricot2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Then roll into a small sphere and roll each sphere in to remainder of walnuts.

Goat cheese walnut apricot3

 

 

 

 

 

 

 

 

 

 

 

Make 10-16 spheres, depending on size. Enjoy!

RECIPE: Simple Farro Salad

I can get a little “salad fatigue”, especially in the winter months.  A bowl of leafy greens, which I know I need, just doesn’t tempt me they was it does in the Spring.

So I’ve created this warm, savory salad to deliver greens to my my bod, while tempting my (taste)buds!

Farro (rhymes with “tomorrow”) is a super healthy, ancient, Italian whole grain with lots of protein.

farro saladINGREDIENTS & INSTRUCTIONS:

1. Boil 1 cup Farro with 2 cups water (or vegetable broth) for ~ 10 minutes and strain

2. In a large glass sealable container combine farro, 3 cups organic arugula (or spinach), 1/4-1/3 cup sun dried tomatoes chopped , and 1/2 of 5 oz sleeve of goat cheese (I use the kind with herbs)

3. Add sea salt and pepper to taste

Enjoy warm or serve cold (I prefer it warm)

Serves 6-8 and keeps in fridge all week!

RECIPE: Sweet Potato Mashies

sweet potatoe mashies2

It doesn’t get much better than a healthy, savory, comfort food like these Blue Cheese Mashed Sweet Potatoes!

These are sure to be a hit and make a great side dish for any holiday gathering!  I like to keep a batch in my fridge and warm a little portion when I need a sweet, savory or hardy treat!

If you’re not in to blue, choose another cheese like parmesan. Make ’em how YOU like ’em!

 

sweet potatoe mashies

Makes 6-8 servings, keeps in fridge all week.

Ingredients and Instructions:

1. Peel and then slice/cube 5-6 small to medium-sized sweet potatoes

2. Boil cubed potatoes in a large pot for ~ 10 minutes (until taters are soft, but don’t burn your finger checkin’) and then drain

3. In a food processor combine boiled sweet potatoes, 1 clove garlic chopped, 1/4 cup milk of choice (I used rice milk, but any hormone free milk’ll do; plus I’ve made them without milk and they are still delish!), 1/2-1 cup blue cheese crumbles (depends on how cheesy you wanna be), 1/4 cup 2-3 Tbsp olive oil, 1/4 tsp sea salt, 1/4 tsp pepper

4. Serve with blue cheese crumbles atop!

5. Now take a bow, because these will Wow!
sweet potatoe mashies3